What To Know
- Whether you’re a seasoned chef or a cooking novice, this recipe will guide you through the steps to create a delectable chicken teriyaki dish that will tantalize your taste buds.
- In a large bowl, toss the fried chicken pieces with the prepared teriyaki sauce until evenly coated.
- Instead of teriyaki sauce, coat the fried chicken in a creamy peanut sauce made with peanut butter, soy sauce, rice vinegar, and sesame oil.
Crispy, golden brown chicken coated in a sweet and savory teriyaki sauce – what’s not to love about fried chicken teriyaki? This mouthwatering dish combines the best of both worlds: the juicy tenderness of chicken with the irresistible crunch of fried goodness. Whether you’re a seasoned chef or a cooking novice, this recipe will guide you through the steps to create a delectable chicken teriyaki dish that will tantalize your taste buds.
Preparing the Chicken
1. Selecting the Chicken:
Choose boneless, skinless chicken breasts or thighs for a leaner option. If using breasts, slice them into 1-inch thick strips. For thighs, cut them into bite-sized pieces.
2. Tenderizing the Chicken:
Gently pound the chicken pieces with a meat mallet or rolling pin to tenderize them and ensure even cooking.
3. Marinating the Chicken:
In a large bowl, combine soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Add the chicken pieces and toss to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
Preparing the Teriyaki Sauce
1. Gathering the Ingredients:
Bring together soy sauce, mirin, sake, brown sugar, honey, garlic powder, ginger powder, and cornstarch.
2. Mixing the Sauce:
In a small saucepan over medium heat, whisk together the soy sauce, mirin, sake, brown sugar, and honey until the sugar dissolves. Bring to a simmer and let it thicken slightly, about 5-7 minutes.
3. Adding the Cornstarch Slurry:
In a separate bowl, whisk together the cornstarch and water until smooth. Gradually add the cornstarch slurry to the simmering sauce while whisking constantly. Continue whisking until the sauce thickens and becomes glossy. Remove from heat and set aside.
Frying the Chicken
1. Preparing the Coating:
In a shallow dish, whisk together flour, cornstarch, salt, and pepper.
2. Dredging the Chicken:
Remove the chicken from the marinade and pat dry with paper towels. Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated.
3. Frying the Chicken:
Heat a large skillet or deep fryer to 375°F (190°C). Add enough oil to cover the chicken pieces halfway. Carefully place the chicken pieces in the hot oil and fry until golden brown and crispy, about 5-7 minutes per side.
4. Draining and Seasoning:
Remove the fried chicken from the oil and drain on paper towels to remove excess oil. Season with salt and pepper to taste.
Assembling the Chicken Teriyaki
1. Coating the Chicken:
In a large bowl, toss the fried chicken pieces with the prepared teriyaki sauce until evenly coated.
2. Garnishing and Serving:
Sprinkle sesame seeds and chopped green onions over the chicken teriyaki. Serve immediately with steamed rice, vegetables, or your favorite sides.
Tips for the Perfect Chicken Teriyaki
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Choose fresh chicken and use high-quality soy sauce, rice vinegar, and sake.
- Marinate the chicken for at least 30 minutes: This allows the flavors to penetrate the chicken and results in more tender and flavorful meat.
- Don’t overcrowd the skillet when frying: This will prevent the chicken from cooking evenly and becoming soggy.
- Adjust the thickness of the teriyaki sauce: If you prefer a thicker sauce, add more cornstarch slurry. For a thinner sauce, add more water.
- Serve the chicken teriyaki immediately: This dish is best enjoyed when served fresh and hot.
Variations and Substitutions
- Chicken Teriyaki with Vegetables: Add your favorite vegetables, such as bell peppers, broccoli, or carrots, to the teriyaki sauce and stir fry them until tender.
- Chicken Teriyaki with Pineapple: For a tropical twist, add some pineapple chunks to the teriyaki sauce and cook until softened.
- Chicken Teriyaki with Peanut Sauce: Instead of teriyaki sauce, coat the fried chicken in a creamy peanut sauce made with peanut butter, soy sauce, rice vinegar, and sesame oil.
- Chicken Teriyaki with Coconut Rice: Serve the chicken teriyaki with coconut rice instead of steamed rice for a rich and flavorful combination.
“Beyond Basic” Chicken Teriyaki
- Elevate the Marinade: Enhance the marinade by adding a touch of grated orange zest, crushed red pepper flakes, or a splash of pineapple juice.
- Crispy Coating Variations: Experiment with different coatings, such as panko breadcrumbs, crushed cornflakes, or a mixture of flour and crushed potato chips.
- Teriyaki Sauce Variations: Try adding a dollop of hoisin sauce, a drizzle of honey, or a pinch of five-spice powder to the teriyaki sauce for a unique flavor profile.
- Creative Garnishes: Instead of sesame seeds and green onions, garnish the chicken teriyaki with chopped peanuts, sliced almonds, or a sprinkle of furikake (Japanese rice seasoning).
“No-Fry” Chicken Teriyaki
- Baked Chicken Teriyaki: Instead of frying, bake the chicken in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and cooked through.
- Air Fryer Chicken Teriyaki: Preheat your air fryer to 400°F (200°C) and cook the chicken for 10-12 minutes, or until crispy and cooked through.
“Easy-Breezy” Chicken Teriyaki
- Ready-Made Teriyaki Sauce: If you’re short on time, use store-bought teriyaki sauce instead of making it from scratch.
- Frozen Chicken Nuggets: For a quick and easy meal, use frozen chicken nuggets instead of fresh chicken. Simply fry them according to the package instructions and toss them in teriyaki sauce.
- Microwave Teriyaki Sauce: If you don’t have time to simmer the teriyaki sauce, microwave it on high for 1-2 minutes, stirring occasionally, until thickened.
“Wrap It Up” Chicken Teriyaki
- Chicken Teriyaki Lettuce Wraps: Instead of serving the chicken teriyaki with rice, wrap it in lettuce leaves and top with your favorite vegetables and a drizzle of teriyaki sauce.
- Chicken Teriyaki Spring Rolls: Fill spring roll wrappers with chicken teriyaki, vegetables, and herbs. Roll them up and fry until golden brown. Serve with a dipping sauce.
- Chicken Teriyaki Quesadillas: Spread some teriyaki sauce on a tortilla, top with chicken, cheese, and vegetables. Fold it in half and cook in a skillet until golden brown and melted.
Questions We Hear a Lot
1. Can I use chicken thighs instead of chicken breasts?
Yes, you can. Chicken thighs are a darker and fattier cut of meat, which results in a more flavorful and juicy chicken teriyaki.
2. How long should I marinate the chicken?
The longer you marinate the chicken, the more flavorful it will be. Marinate the chicken for at least 30 minutes, but you can also marinate it overnight for a deeper flavor.
3. What can I serve with chicken teriyaki?
Chicken teriyaki is typically served with steamed rice, vegetables, or a salad. You can also serve it with noodles, mashed potatoes, or your favorite sides.
4. How can I make the chicken teriyaki sauce thicker?
To make the teriyaki sauce thicker, add more cornstarch slurry. Mix equal parts cornstarch and water until smooth, then gradually whisk it into the simmering sauce until it reaches the desired consistency.
5. Can I bake or air fry the chicken instead of frying it?
Yes, you can. To bake the chicken, preheat your oven to 400°F (200°C) and bake the chicken for 20-25 minutes, or until golden brown and cooked through. To air fry the chicken, preheat your air fryer to 400°F (200°C) and cook the chicken for 10-12 minutes, or until crispy and cooked through.